The menu at the annual Houston Ballet's Raise the Barre event at Underbelly Restaurant Sunday April 7, 2013.(Dave Rossman photo)

The annual Houston Ballet-benefiting Raising the Barre dinner pairs four top local chefs with four of the company's ballet dancers to cook up a "dinner in four acts." Chaired this year by Kristy Bradshaw and Lindsey Brown, the founders of the ballet's young professionals group, red-hot Montrose restaurant Underbelly hosted a sold-out crowd of 175 well-heeled movers and shakers. The party raised more than $50,000 for the Houston Ballet.

After a potent punch of rye and cognac fueled the lively cocktail hour, guests took their seats to start the culinary show. The first course, by Sparrow Bar & Cookshop chef/owner Monica Pope and newly promoted principal dancer Karina Gonzalez, featured sherried black bean soup and cheese arepas served family-style, an homage to Gonzalez's home country of Venezuela. "I love that when Karina tasted them, she thought of Mom," said Pope.

Hearty courses followed, including quail yakitori by Haven chef/owner Randy Evans and Japanese demi soloist Charles-Louis Yoshiyama, as well as a nonsoupy spin on ramen starring slow-roasted pork belly and crispy noodles by Underbelly's Chris Shepherd and Houston Ballet soloist Nau Kusuzaki The evening capped with dessert from Fluff Bake Bar's Rebecca Masson and British dancer Christopher Coomer; the pair created a deconstructed riff on Cadbury's famous Lion Bar.